Bock-Simmered Pot Roast with Black Beans
2 to 3 pounds boneless Beef Chuck Roast
1/4 cup flour plus 3 Tablespoons Adams Reserve Southwest or Val Verde Rub
2 Tablespoons olive or vegetable oil
1 each medium-size onion and red bell pepper, chopped
4 cloves garlic, finely chopped
2 cans black beans, rinsed and drained
2 cans tomatoes with green chilies
1 bottle Cookwell & Company Bock & Brown Sugar Marinade
Cut roast into 5 or 6 sections. Combine flour and rub; dredge roast in mixture.
Heat oil in a Dutch oven or 6-quart pot over Medium-High heat 3 minutes. Add roast; sear
3 to 5 minutes per side or until well-browned. Remove to a platter.
Add onion, bell pepper and garlic to same skillet; Sautèacute; 3 minutes. Add beans, toma
toes with green chilies and Cookwell marinade. Scrape bottom of pot with a cooking spoon
to loosen browned bits.
Return roast to pot; bring liquid to a boil. Reduce heat to Low; cover pot and simmer very
gently 2 hours or until tender. Remove lid during last 20 minutes.
Break beef apart with two forks. Serve over rice or in flour tortillas
No Nutritional Information Available